So, I've been absent. VERY absent. It's not that I haven't been cooking.... okay, yes I haven't been cooking, well I haven't been cooking anything new that is. I just can't bring myself to experiment in the kitchen considering how expensive groceries seem to be. Haven't you noticed the prices going up?
Anyway, I realized I haven't posted just plain breaded steak. Now, normally at a Cuban market, I would just ask for Palomilla Steak please, but I don't even know what cut of beef that is to translate it into English. So, when I come across thin cut steaks up here, I buy them and make my daughter's favorite: Bistec Empanizado. We eat it as you see in the picture, but you can also serve it A la Milanesa, topped with a tomato (spaghetti) sauce and melted cheese.
Season your steaks with salt, pepper and garlic powder. You'll need 3 bowls, put bread crumbs (I use seasoned bread crumbs) in the first, a beaten egg (with a little water) in the second and bread crumbs in the third.
Coat your steaks on both sides with the bread crumbs (bowl #1), pass it through the egg (bowl #) making sure to coat it on both sides and then through the bread crumbs again (bowl #3).
Heat oil in a skillet (about 1/4 inch of oil) and fry your steaks til golden brown on both side. Adjust the heat as you go, you don't want your steaks to brown to quickly without cooking fully inside.